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French Onion Soup

Published Thursday, 03 October, 2013 by Beth Bradshaw

Dead easy, cheap and healthier !



  • (make a batch and freeze - enough for 4+ servings)
  • 400g chopped onions
  • 450ml chicken stock (or vegetable if vegetarian)
  • 2 garlic cloves
  • a sprinkle of nutmeg or thyme (if you have it)
  • 1 tsp dijon/english mustard
  • plently of pepper, hold the salt as the stocks can be slightly salty.
  • (also, if you have it worcester sauce !)


1) cook the onions and garlic together for 15 minutes, making sure they don't burn and sweat down nicely.

2) add the stock and seasoning then bring to the boil, then allow to simmer for 20 minutes.

3) traditionally this soup is served with cheese crostini's with gruyere. However, this is optional and if you want, you can just make a slice of cheese on toast or a cheese toastie with whatever you have - sliced bread or baguette and any cheddar. Make sure the grill is nice and hot so the cheese is golden brown and bubbling.

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  • Breakfast for dinner or breakfast tomorrow. Either works.